Vegan Pumpkin Walnut Muffins
Cozy, spiced, and oh-so-fluffy, these Vegan Pumpkin Walnut Muffins are the perfect fall treat for all-day snacking bliss!
Fall is here, and what better way to celebrate than with some delicious vegan pumpkin walnut muffins? These muffins are moist, fluffy, and packed with the rich flavors of pumpkin, warming spices, and crunchy walnuts. Perfect for breakfast, a snack, or even dessert, they’re sure to be a crowd-pleaser!
Why You’ll Love These Vegan Pumpkin Walnut Muffins:
- Simple Ingredients: No hard-to-find ingredients here! Everything you need is likely already in your pantry.
- Nutritious & Filling: Pumpkin is rich in vitamins A and C, while walnuts add a boost of healthy fats and protein.
- One-Bowl Recipe: Less mess, more muffin!
- Perfectly Spiced: A blend of cinnamon, nutmeg, and ginger brings out that classic fall flavor.
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Vegan Pumpkin Walnut Muffins
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1 15 oz can pumpkin puree
1/3 cup vegetable oil
1/2 cup almond milk
1 cup brown sugar, lightly packed
1 3/4 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tbsp baking powder
1/2 tsp salt
1 cup chopped walnuts
Directions:
Preheat the oven to 375 degrees and grease a muffin tray.
In a medium-sized mixing bowl, add the pumpkin puree, brown sugar, almond milk and vegetable oil. Whisk to combine.
Sift the all-purpose flour, pumpkin pie spice, baking powder and salt into the puree mixture. Stir the ingredients together being careful not to over-mix. Fold in the chopped walnuts.
Fill the muffin cups to (almost) the top of the brim. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Let cool and remove the the tray.
Tips for the Best Vegan Pumpkin Walnut Muffins:
- Don’t Overmix the Batter: This will help keep your muffins tender and fluffy.
- Try Adding Mix-Ins: Dark chocolate chips, cranberries, or chopped pecans make great additions.
- Store Properly: These muffins stay fresh in an airtight container at room temperature for up to three days. You can also freeze them for up to two months.
Health Benefits of Pumpkin and Walnuts:
Pumpkin is not only tasty but also nutritious, providing a good source of fiber and beta-carotene, which supports immune health. Walnuts add protein, healthy fats, and antioxidants, making these muffins a wholesome choice.
Baking these vegan pumpkin walnut muffins will fill your kitchen with the warm and inviting aroma of pumpkin spice. So grab your muffin tin and whip up a batch! These muffins are a seasonal treat that’s perfect for cozy mornings or sharing with friends and family.
Vegan Pumpkin Walnut Muffins
Ingredients
- 1, 15 oz can pumpkin puree
- 1/3 cup vegetable oil
- 1/2 cup almond milk
- 1 cup cup brown sugar, lightly packed
- 3/4 cup all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup chopped walnut
Instructions
- Preheat the oven to 375 degrees and grease a muffin tray.
- In a medium-sized mixing bowl, add the pumpkin puree, brown sugar, almond milk and vegetable oil. Whisk to combine.
- Sift the all-purpose flour, pumpkin pie spice, baking powder and salt into the puree mixture.
- Stir the ingredients together being careful not to over-mix. Fold in the chopped walnuts.
- Fill the muffin cups to (almost) the top of the brim. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Let cool and remove the the tray.
Looking for more easy recipes like these Vegan Pumpkin Walnut Muffins?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making this Vegan Pumpkin Walnut Waffles or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy cooking!
